Description
Want a cozy, nutritious breakfast that’s ready when you wake up? Overnight Peach Oatmeal is the ultimate recipe! This slow-cooker dish combines hearty steel-cut oats with sweet peaches, creamy vanilla milk, and a hint of brown sugar for a comforting, hands-off meal
Ingredients
Scale
- For the Oatmeal:
- 4 cups water (3 cups for pressure cooker)
- 1 cup steel-cut oats
- 1 cup vanilla soy milk or vanilla almond milk
- 3 tablespoons brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla or almond extract
- 2 medium peaches, sliced, or 2 cups frozen unsweetened sliced peaches, thawed
- Optional Toppings:
- Sliced almonds
- Brown sugar
- Cinnamon
- Additional peach slices
Why These Ingredients Matter
- Water: Cooks the oats to a creamy consistency.
- Steel-Cut Oats: Provide a chewy, hearty texture and hold up well in slow cooking.
- Vanilla Milk: Adds creaminess and subtle sweetness.
- Brown Sugar: Brings warm, caramel-like sweetness.
- Salt: Balances flavors and enhances sweetness.
- Vanilla/Almond Extract: Boosts the flavor with a fragrant note.
- Peaches: Add juicy, fruity sweetness and nutrition.
- Toppings: Offer crunch, spice, or extra sweetness for customization.
Substitutions and Variations
- Water: Replace with plain milk or broth for a richer flavor (adjust for pressure cooker).
- Oats: Steel-cut oats are best; avoid rolled or instant oats, as they get mushy.
- Milk: Use regular milk, plain soy/almond milk with 1/2 teaspoon vanilla, or oat milk.
- Brown Sugar: Swap with maple syrup, honey, or a sugar substitute like stevia.
- Peaches: Use fresh or frozen nectarines, apples, or berries.
- Extract: Omit if using strongly flavored milk or add 1/4 teaspoon cinnamon instead.
- Gluten-Free: Use certified gluten-free steel-cut oats.
- Nut-Free: Use soy milk and skip almond toppings.
- Tropical Twist: Add 1/4 cup shredded coconut or swap peaches for mango.
- Protein Boost: Stir in 2 tablespoons peanut butter or 1/4 cup Greek yogurt before serving.
Instructions
Step 1: Prep Your Ingredients
- Measure 4 cups water (3 cups for pressure cooker).
- Measure 1 cup steel-cut oats, 1 cup vanilla soy or almond milk, 3 tablespoons brown sugar, 1/4 teaspoon salt, 1/4 teaspoon vanilla or almond extract.
- Slice 2 medium peaches or thaw 2 cups frozen unsweetened sliced peaches (pat dry).
- Prep optional toppings: slice almonds, measure brown sugar, cinnamon, or extra peaches.
- Grease a 3-quart slow cooker (or 6-quart pressure cooker) with cooking spray to prevent sticking.
Tip: Grease the cooker well to avoid stuck-on oats; slice peaches thinly for even distribution.
Step 2: Combine Ingredients
- Slow Cooker: In the greased 3-quart slow cooker, combine 4 cups water, 1 cup steel-cut oats, 1 cup vanilla soy or almond milk, 3 tablespoons brown sugar, 1/4 teaspoon salt, and 1/4 teaspoon vanilla or almond extract. Stir well.
- Pressure Cooker: In the greased 6-quart electric pressure cooker, combine 3 cups water, 1 cup steel-cut oats, 1 cup vanilla soy or almond milk, 3 tablespoons brown sugar, 1/4 teaspoon salt, and 1/4 teaspoon vanilla or almond extract. Stir well.
Tip: Stir thoroughly to dissolve sugar and salt; ensure oats are submerged for even cooking.
Step 3: Cook
- Slow Cooker: Cover and cook on Low for 7-8 hours, until oats are tender and creamy.
- Pressure Cooker: Lock the lid and close the pressure-release valve. Set to pressure-cook on High for 4 minutes. Let pressure release naturally (about 10-15 minutes), until the pin drops.
Tip: For slow cooker, check at 7 hours to avoid overcooking; for pressure cooker, don’t rush the natural release to ensure proper texture.
Step 4: Add Peaches and Serve
- Stir in Peaches: Just before serving, stir in sliced or thawed peaches until evenly mixed.
- Check Texture: The oatmeal will thicken as it stands. If too thick, add a splash of milk or water and stir.
- Serve: Spoon into bowls and add optional toppings like sliced almonds, a sprinkle of brown sugar, cinnamon, or extra peach slices.
Tip: Add peaches at the end to keep them fresh and juicy; serve immediately for the best texture